2 slices of bacon, roasted
3.5 oz fresh or frozen peas
1 large avocado, diced
3.5 oz baked chicken grilled, broken into pieces
1 stalk of Apio celery, sliced plus the leaves
2 teaspoons tarragon, chopped
5 green onions, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar or white wine vinegar
1 tablespoon Dijon mustard, powdered sugar
HOW TO PREPARE:
Heat a nonstick pan on a medium heat, until it becomes very hot. Fry the bacon till it becomes crispy. Remove and let drain on paper towel until it is so crisp that can be easily crumbled.
For the dressing, mix all ingredients in a bowl with a pinch of salt. Dip peas for 30 seconds in salted boiling water. Strain and dip a cold water for several minutes.
In a large bowl, place the chopped avocado, chicken, celery slices and leaves, tarragon, green onion. Add the peas and the crumbled bacon. Pour dressing over salad and mix gently.